Nicaraguan Food

Nicaraguan cuisine is very diverse. It can be described as a combination of indigenous Nicaraguan cuisine and Spanish or Creole food. This can be attributed to the arrival of the Spaniards in Nicaragua. Nicaraguan cuisine heavily makes use of local fruits, corn, seafood and coconut and you will find many of these dishes available on the menu of Nicaraguan restaurants in St Louis. The Pacific coast tends to use more of fruit and corn while the Caribbean coast prefers to incorporate seafood and coconut into their dishes. The generous use of corn in preparing food is not uncommon in Latin American countries. Moreover, Nicaraguans not only use it in their food, it is also sometimes incorporated into their beverages.

Nicaraguan Restaurants in St. Louis

Fritanga Nicaraguan Cuisine 314.664.7777

Nicaraguan Cuisine, Food, Recipes, Resources & More

NicaraguaFood.org | Features information about Nicaraguan food and history. Visit the site

Popular soup dishes include but are not limited to the following: sopa de pastora, sopa de pato, sopa de pescado, sopa de punche, sopa de queso, sopa de punche, sopa de verduras, sopa siete mares, sopa de albondigas, sopa de cola, sopa de frijoles, sopa de gallina con albondigas, and sopa de mondongo.